Posts Tagged: recipe

Make This Tonight: The Pioneer Woman’s Steak Sandwich

marlboro man sandwich
If you’re into butter, meat, and stories about cows, then you’re probably already reading The Pioneer Woman’s blog. She actually does have a decent amount of healthy recipes, but she’s more well-known for her unhealthy ones, like this steak sandwich. Although I’m really not into the gender-based descriptions of recipes (“cowboy” recipes are more meat-heavy and unhealthy, while “cowgirl” recipes are lighter and involve fancier cheeses…like, what? Can women not enjoy a steak sandwich? WHATEVER!), I do have to admit that H. absolutely loves this sandwich. Like, this is what he asks for on special occasions. This steak sandwich that basically only involves butter, meat, and Worcestershire sauce. He’s a man of simple tastes, apparently.
photo (23)
I wouldn’t recommend eating this sandwich often, unless you want to buy a shit-ton of butter and deal with sodium bloat, but it is fantastic. I usually make it without onions, because apparently I like to take out the one ingredient that might be sort of good for you. As you can see in the picture above, last time I made it I served it with corn on the cob and nearly-burnt Brussels sprouts. If you aren’t eating your Brussels sprouts so crispy they’re almost black, then what are you even doing with your life?

Pioneer Woman’s Steak Sandwich
adapted from The Pioneer Woman

Ingredients:

2 sticks butter or butter substitute (or less…you can absolutely use much less)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
Lawry’s Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls

Preparation Instructions:

Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter (or butter substitute) over high heat until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and eat.

First image via The Pioneer Woman

Make This Tonight: Blueberry Almond French Toast Casserole

blueberry almond french toast bake
When guests stay overnight, it’s good form to provide breakfast instead of making them scavenge in the couch cushions for something to eat. For me, this usually involves going out to breakfast (usually donuts). But sometimes, you don’t want to put on makeup or comb your hair or change out of your pajamas, and that’s when it’s best just to make breakfast.

But most breakfast foods are such a pain to make. Like, I’m just supposed to stand at the stove and flip pancakes? Girl, please. I have better things to do that don’t involve batter. And I don’t want to spend too much of my precious morning time mixing up a baked good.

That’s why this Blueberry Almond French Toast Casserole is the perfect breakfast food. You put it straight into the oven, so there’s no flipping required. And, best of all, you have to assemble it the night before, which means you have no prep time in the morning. You can even stick it in the oven and go back to bed (but set your alarm—please don’t start a house fire).

And this recipe could technically be healthy. I initially found it when I was looking for good breakfast to make for Papa W., because I’m always trying to get him to be a little healthier. But this weekend when a friend of ours stayed over, I totally made it with white bread and whole eggs. Whatever. You’ll never convince me to start eating egg whites. The nutrients are in the yolks! That’s the good part of the egg!

Anyway, this is a relatively healthy breakfast that’s easy and super-delicious. Also, it smells really good. Although I followed the recipe pretty faithfully, I did make a couple of changes—namely, I used 8 whole eggs instead of 8 eggs and 8 egg whites. I don’t even know why you would need that many eggs and I am not about to buy two cartons of eggs to make one breakfast. No sir!

Blueberry Almond French Toast Casserole
(adapted from Ellie Krieger)

Ingredients:
Cooking spray
1 baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
8 large eggs
2 cups milk (I used almond milk)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup or honey
2 cups fresh blueberries (I used frozen)
1/3 cup sliced almonds
2 tablespoons dark brown sugar

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, almond milk, vanilla, cinnamon and maple syrup or honey. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.

What’s your go to breakfast when friends stay over? Let me know!

Image via Feastie

Make This Tonight: Homemade Toaster Strudels

photo (18)
Pop Tarts were a staple of my youth. In a busy house with three kids, they were a quick and easy breakfast before we rushed out the door. In high school, I ate so many of the brown sugar Pop Tarts that even seeing them now makes me think of those years and taste the orange juice I usually had on the side. When I met my BFF, we bonded over a box of Pop Tart Snak-Stix (RIP Snak-Stix).

And even though I don’t eat Pop Tarts anymore because, you know, I’m not going to eat cookies for breakfast, they still dominate my life. When I visited my parents a few weekends ago, they had a box of peanut butter Pop Tarts that Chase said tasted even more like a cookie than usual Pop Tarts. And H. eats Pop Tarts almost every day, as gross as that sounds. Seriously, he buys them in bulk on Amazon. While I’m making my morning green smoothie or oatmeal, he’s putting a Pop Tart in the toaster.

So when I saw homemade Pop Tarts on A Beautiful Mess, I was intrigued. Could I have Pop Tarts, but feel a sense of accomplishment from making them instead of just sad defeat from biting into their chalky crusts? I decided to try.

Here they are pre-baking:
photo (17)

And you know what I found out? These aren’t like Pop Tarts at all! These are like Pop Tarts’ warmer, softer cousins, Toaster Strudels. But guess what? They’re still amazing. I forgot how good Toaster Strudels are! I can’t believe I’ve been living my life all these years without the warm embrace of that flaky crust.
photo (19)

These have to be one of the easiest breakfasts/snacks you can bake yourself, because they rely on pre-made puff pastry. Puff pastry is a gift from God. I chose to fill my Pop Tarts/Toaster Strudels with strawberry jam and apple butter. Strawberry jam worked out much better, because the apple butter kind of absorbed into the pastry crust. It still tasted great, but it wasn’t as Toaster Strudel-y (that’s a word now).

You can check out the full tutorial on A Beautiful Mess. I’ll probably make these again sometime, because I think they’d be especially great when we have guests over. Or I’ll just make them anytime I want to be reminded of the breakfast pastries of my youth.

Make This Tonight: Curried Apple Chicken and Sweet Potatoes

spring2013 346
I have a confession to make: I love Clean Eating magazine. I hate the term “clean eating” because it sounds stupid (if you “eat clean,” do you think other people “eat dirty”? Ugh. Gross.), and I hate diets and eating plans in general, but I can get behind this concept for the most part. It’s just about not eating processed food, so, whatever. Also, have you even seen Tosca Reno, the woman behind the clean eating empire? She’s in her 50s but she looks way younger. Eating clean has given her ever-lasting life, and tiny shopping carts, apparently.
tosca reno eat clean

Last week, I used the magazine’s super-easy recipe for chicken and sweet potatoes. It might sound weird to combine those ingredients with applesauce and curry, and I guess it is, but H. and I both still liked it. I also made snow peas and white rice, which probably would’ve killed Tosca. Not clean at all. I’m aware that this isn’t necessarily the prettiest meal in the world, but whatever.
spring2013 345

Curried Apple Chicken and Sweet Potatoes

Ingredients:
2 sweet potatoes, peeled and cut into 1 inch chunks
1/2 cup chopped yellow onion
16 oz boneless, skinless chicken thighs
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 cloves garlic, minced
1 cup applesauce
1 TBSP honey
2 tsp apple cider vinegar
1 tsp curry powder
1/2 tsp ground ginger

In a crockpot, layer the sweet potatoes, onion, and chicken thighs. Sprinkle with salt and pepper.

In a medium bowl, combine garlic, applesauce, honey, vinegar, curry, and ginger. Spoon over chicken, cover and cook on low until chicken is tender and cooked through (6-7 hours, depending on your slow cooker).

Another bonus? This is made in the crock pot. What’s better than coming home to a kitchen that smells like curry? Nothing! Unless you hate curry, in which case there are probably a lot of things better for you.

Make This Tonight: Double Coconut Chocolate Chip Cookies

coconut oil trader joes
I have some advice for those of you who might be planning weddings: elope.

Okay, so I’m kind of kidding. But also? I’m kind of not. Most people who give me wedding advice say some variation of “Girl, do you!” And I’m trying. But it’s proving a little harder than I suspected, and even though I vowed not to let planning a party stress me out so much, here I go, getting stressed out.

Enter stress-baking.

Sometimes, when you’re annoyed and exhausted, the best thing to do is bake something delicious. You may have noticed that this is my solution to most problems, but you know what? It works.

This week, I whipped up a batch of double coconut chocolate chip cookies. The coconut double shot consists of toasted coconut AND coconut oil. I was late to the coconut oil party, I’ll admit, but now I’m into it. I saw it all over the internet and I ignored it. Then Jordan suggested I try it and I was like, “Maybe!” And finally, Mama W. and I were at Trader Joe’s and she was like, “Look, there’s coconut oil. Didn’t you want to try it?” and I was all, “How did she KNOW?” because I always forget that she regularly reads my blog and then makes no mention of it as if I’m not going to know (Hi Mom).

Long story even longer, I bought that coconut oil and I’ve been using for every. damn. thing. in the kitchen. Sauteeing? Don’t mind if I do! Smoothies? Why not? Opening the jar and just smelling it every once in awhile? Sadly, yes.

And now baking!

The internet tells me that coconut oil can be subbed for butter in most recipes, so I decided to use it in chocolate chip cookies. The best part is that you can totally pretend these are good for you because, you know, healthy fats. Just ignore all the sugar and focus on the healthy fats.

These were awesome, and I made some without chocolate chips for H. so they’d be 100% dairy-free. And then I ate all the extra chocolate chips on my own. Don’t judge me. Also, please don’t judge this terrible picture. It’s winter and there’s no light around here.
double coconut chocolate chip cookies

Double Coconut Chocolate Chip Cookies
adapted from Cheeky Kitchen

about 1/3 cup shredded sweetened (or unsweetened, whatever) coconut
1/2 cup coconut oil
2 eggs
1 1/2 cups brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspon baking soda
1 3/4 cup flour
1/2 cup chocolate chips

Preheat oven to 400 degrees.

Toast the coconut by stirring it around in a hot skillet until it turns brown. But be careful, because it burns easily! Set aside to cool.

In a large bowl, use an electric mixer to beat together coconut oil, eggs, brown sugar, and vanilla until very well mixed. Add the salt, baking powder, baking soda, and flour, mixing together until all are incorporated. Mix in the chocolate chips and toasted coconut. Roll into golf-ball sized balls and place on an ungreased cookie sheet. Bake for 9-11 minutes, or just until the outside of the cookies have browned ever so slightly around the edges. Cool them on a cooling rack (or wherever, if you don’t have a cooling rack) and then make your fiance take them to his friends’ place so you can get them out of the house.

Coconut oil image via The Kitchn